YIELD: 30 portions 5 lbs. Brussels sprouts, halved, outer leaves removed 5 lbs. fennel, julienned ¼ cup butter zest of 8 lemons salt and pepper, to taste 1. Pre-sear Brussels sprouts on flat-top with butter and toss with fennel. 2. Roast at 400°F for 5-8 minutes until fennel caramelizes slightly and becomes tenders. Batch cook and sprinkle with zest just before serving. Recipe: Andrew Cox, general ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.